Email to Pat Barnes      

Company Coconut Cake

Source of Recipe

Recipe by Phyllis L. Bogle. From A Slice of Orange: Favorite VOLS Recipes. University of Tennessee College of Human Ecology/Women’s Athletics Department. Knoxville, Tennessee.


List of Ingredients

3 large eggs
1 (8 oz.) carton sour cream
3/4 cup vegetable oil
3/4 cup cream of coconut
1/2 tsp. vanilla extract
1 (18.25 oz.) pkg. white cake mix with pudding
Coconut Cream Cheese Frosting (recipe below)



Recipe

Grease and flour 3 (8-inch) round cake pans. Set aside. Beat eggs at high speed of an electric mixer 2 minutes. Add sour cream and next 3 ingredients, beating well after each addition. Add cake mix; beat at low speed until blended. Beat at high speed 2 minutes. Pour batter into prepared pans.
Bake at 325° F. for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
Spread Coconut-Cream Cheese Frosting between layers and on top and sides of cake. Store in refrigerator in an airtight container. Yield: one 3-layer cake.

Coconut-Cream Cheese Frosting:
1 (8 oz.) pkg. cream cheese, softened
1/2 cup butter or margarine, softened
1 tsp. vanilla extract
1 (16 oz.) pkg. powdered sugar, sifted
1 (7 oz.) can flaked coconut

Beat cream cheese and butter at medium speed of an electric mixer until creamy; add vanilla, beating well. Gradually add sugar, beating until smooth. Stir in coconut. Yield: 4 cups.